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Sardine Hamburg Steak


  • Sardines 2

  • Green onion 1/4 stalk

  • Eringi mushroom(small) 1

  • Daikon radish(grated) 1/2 cup

  • Ponzu Sauce 1/2 Tbsp

  • Salad oil 1 Tbsp

  • Carrot 1/5 stick

  • Del Monte Whole Kernel Corn 50 g or 1.8 oz.


  • Salt a dash

  • Beaten egg 10 g (0.35 oz)

  • Ginger(fresh juice) a dash

  • Cooking sake 2 tsp

  • Soy Sauce 1/2 Tbsp


  1. Cut the heads off the sardines and cut lengthwise along the belly. Remove the innards, bones and scales. Mince with a knife until well combined or desired consistency is obtained.

  2. Finely chop up the mushroom and green onion. Cut the carrot into rounds and boil. Drain the corn and remove from the can.

  3. Mix (A) and (1) in a bowl until consistency thickens. Add in the chopped green onion and mushrooms. Divide in half and form into 2 burger patties.

  4. Heat the salad oil in a frypan and cook (3). Arrange on a dish. Garnish with the boiled carrots, corn and grated radish dressed with Kikkoman Ponzu Sauce.


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